I used to eat a Cuban Breakfast Burrito every day.
A couple years ago when I worked at Whole Foods I would occasionally bring one of these for my 10:00 lunch (a fairly normal lunch time when you’re a baker). On weekends I would make a large batch and and freeze them for an easy grab and go lunch options. When I got pregnant, these burritos became a great way to load up on the breakfast proteins so I amped up the production and made sure to never run out. And for about 6 months I ate burritos.
About month 7 of pregnancy I was over it. I never wanted to see another black beans or hear the word plantain or taste another sweet potato. Yep, seriously over it. It was around this time that I also swore off protein bars and calcium chews (still can’t handle either).
So when I was craving one of these Cuban Breakfast Burritos last week, it came as a bit of a surprise. Perhaps after 14 pregnancy-free months things are starting to get back to normal…
Cuban Breakfast Burritos
4 large regular or gluten-free tortillas
1 14.5 ounce can of black beans (or 1 1/2 cups fresh cooked black beans), drained and rinsed
1 large plantain
1 medium sweet potato
1-2 tbsp olive oil
2-3 tsp chili powder
1 tsp cumin
salt and pepper
Tofu Scrambled “Eggs”
1 12 ounce block of regular firm tofo
1 tsp lemon juice
2 tsp yellow mustard
1 tsp Braggs Liquid Amino Acids
1/4 cup nutritional yeast
Pico de gallo or fresh salsa
cashew sour cream
vegan cheese (I use Daiya)
Preheat the oven to 400 degrees Fahrenheit. Line 2 baking sheet with parchment paper or a silicone baking mat and set aside.
Peel and chop plantains and sweet potatoes into small bite-sized pieces. Toss in 1-2 tbsp olive oil, chili powder, cumin, salt and pepper and lay on prepared baking sheets in a single layer. Bake for 20 minutes, turning once until vegetables are partially tender. Remove from oven and set aside.
Turn oven down to 350 degrees Fahrenheit.
To make the tofu “eggs”, crumble tofu in a small bowl with a fork or your fingers until it resembles ricotta cheese. Add lemon juice, mustard, Braggs, and nutritional yeast and mix to combine.
Assemble in this order:
Sweet potatoes and plantains
Tofu scrambled “eggs”
Vegan cheese (optional)
Roll burritos up. Place on baking sheet and bake 20-25 minutes, flipping once, until crispy on the outside. Remove from oven, top with cashew sour cream, pico de gallo, or your favorite salsa.
Enjoy morning, noon, and night!
(but not every day for 6 months straight)
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